Garnishes: soy sauce, picked ginger slices and wasabi powder mixed according to package instructions to make a paste.

Utensils needed:

bamboo roller

clean hand towel

bowl of warm water

flexible spatula

Instructions:

I found that 2 cups of raw rice will expand enough to make 7 rolls. Cook rice according to package instructions. As soon as it is cooked mix in some salt and about 2 Tbsp. of rice vinegar. Cover and set aside to cool for an hour or so.

Prepare your rolling station with your bamboo roller, a clean hand towel along with a bowl of warm water, a spatula and the above prepped ingredients. Place hand towel folded in half on counter and top with one nori sheet on top of bamboo, you will see some faint lines on the nori roll and make sure they run horizontally.

This is where the bowl of warm water is crucial. The rice is very sticky and to keep it from sticking you must keep dipping utensils and fingers into the water as to not let the rice cling. I add about a 1/2 cup or so of rice to top of nori roll and spread evenly and pressing down with flexible spatula I press it firmly but uniformly down. At the end that is closest to you you add your ingredients according to what flavor you are making, read below.

#1 Spicy Vegetable: add spring onion, pepper, carrot and avocado slices. Squeeze some Sriracha sauce on top if you want it spicy before you roll it up.

#2 Salmon Roll: add the smoked salmon, a thin line of cream cheese and sprinkle capers on top of that.

#3 Crab Rolls: add crab sticks, spring onion and a layer of the mayo mixture, then lightly sprinkle some Old Bay before rolling up.

Wet the end of the nori roll to help seal edge after rolling it up. Starting the roll forward keeping the ingredients in place and tightly rolling it forward, sealing the edge and the bamboo roller helps you roll and stabilize your sushi. Once it is rolled firmly squeeze roll from ene to end to compact.

You can wrap these individually in plastic wrap to serve a few hours later but make sure you label them. Dinner prepared in advance. I just love that! Just before serving I unwrap and cut the rolls into 1/2 and then cut each half into 1/3. Set each flavor on a different platter and label them. Serve with prepared wasabi, soy sauce and pickled sliced ginger. Enjoy!!!